Spanish Style Stuffed Chicken

Ingredients

• 1 whole Chicken (Quantity estimated (not specified in original recipe))
• 2 tablespoons Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 2 cups Bread crumbs
• 3 tablespoons Sweet green peppers, pulp of
• 1 cup Tomatoes
• 2 tablespoons Chopped onion
• 1/2 cup Claret (or dry red wine)
• 2 tablespoons Sugar
• 1/2 cup Sliced onions
• 1/2 cup Seedless raisins
• 1 teaspoon White pepper
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 2 tablespoons Flour (Quantity estimated (not specified in original recipe))
• 1/2 cup Mushroom sauce (Quantity estimated (not specified in original recipe))
• 1 cup Hot water (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a skillet, brown the chicken in butter, turning it over and over for a few minutes until lightly browned.
2. 2In a bowl, combine bread crumbs, pulp of sweet green peppers, tomatoes, chopped onion, claret (or dry red wine), sugar, sliced onions, seedless raisins, white pepper, and salt. Mix well.
3. 3Stuff the chicken with the prepared dressing. Place the stuffed chicken in a closed pan and bake in a preheated oven at 350°F (175°C) for 1 hour, or until the chicken is cooked through.
4. 4In a saucepan, make gravy from the drippings in the pan by adding flour, mushroom sauce, and hot water. Simmer until thickened.
5. 5Pour the gravy over the chicken and serve.